Arabica, single-origin cold brew

Single-origin cold brew,
roasted every Tuesday from one farm in Huila.

Order a glass

We buy one harvest from one family farm in Huila, roast it every Tuesday, let it steep for twenty hours, and pour it over clear ice.

From the farm to your glass.

Picked by hand on the hillside, only the ripe red cherries, in passes three weeks apart.

1,750 mabove sea level

Every Tuesday in Oakland, in 12 kg batches, dropped just past first crack to keep the plum and cacao.

208°Cdrop temperature

Brewed cold, drop by drop, then rested at 4°C and filtered twice. No heat, so none of the bitterness.

20 hfrom water to coffee

Over clear ice, with cold milk if you like it. Every glass is poured to order.

16 ozin every glass

At the bar on Valencia Street and by the canal in Fremont, from seven every morning.

2bars, West Coast

Twenty hours to steep.
Two minutes to pour.

Every glass is made to order at the bar.

Mission and Fremont

Move or scroll across the room